Pilafs may be served at everyday meals but are grand enough
for entertaining as well. If you like, you could add a generous
pinch of saffron threads to the rice just before you cover it and
let it simmer. You could also use chicken stock instead of the 22
cup water.

Preparation

Put the rice in a bowl. Wash in several changes of water. Drain. Let the
rice soak in water that covers it generously for 30 minutes. Drain through a
sieve and leave in the sieve suspended over a bowl to drip.
Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set
over medium-high heat. When hot, put in the cinnamon. Let it sizzle for
10 seconds. Put in the onions. Stir and fry the onions until they start to
brown. Add the almonds. Stir until they are golden. Add the raisins. Stir until
they are plump, just a few seconds. Add the drained rice and salt. Stir very
gently to mix. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat
to very, very low, and simmer gently for 25 minutes.